DIRECTIONS:

Heat oven to 425°F. Line a baking sheet with parchment paper (or mist it with cooking spray).

In a large mixing bowl, combine the butternut squash and oil, and toss until the squash is evenly coated. Spread the squash out the prepared baking sheet in an even layer. Bake for 20-25 minutes, flipping the squash at the halfway point then returning them to the oven, until the squash are cooked through and soft on the inside. Remove and set aside.

While the squash is cooking, bring a large stockpot of generously-salted water to a boil. Add the pasta and cook al dente, according to package instructions. Once it reaches al dente, scoop out about 1 cup of the pasta water and set it aside for later. Then drain the rest of the water and return the pasta to the stockpot. Immediately add in the goat cheese along with 1/4 cup of the reserved pasta water, and toss until the cheese is completely melted and is evenly coating the pasta. (If it seems too thick and you’d like a lighter “sauce”, add in a few more tablespoons of the pasta water at a time until the cheese reaches your desired consistency.) Add in the arugula, pine nuts and roasted butternut squash, and toss until combined.

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